WHITE ASPARAGUS & SEARED SCALLOPS IN TOMATO-TARRAGON VINAIGRETTE

WHITE ASPARAGUS & SEARED SCALLOPS IN TOMATO-TARRAGON VINAIGRETTE image

Yield 4

Number Of Ingredients 16

8 piece sea scallops 30-40 gram per piece
8 piece white asparagus cooked
pea sprouts for garnish
sea salt flakes
white pepper from the mill
1/2 piece lime juice only
For the dressing
80 grams concasee
1 piece garlic cloves chopped finely
20 grams shallots chopped finely
80 millilitres virgin olive oil
20 millilitres Xeres vinegar
5 grams tarragon leaves roughly chopped
20 grams sweet German mustard or grain mustard and honey
sea salt
white pepper from the mill

Steps:

Boil white asparagus 20 minutes Split lengthwise in half and set aside. Season scallops s and p and lime juice. Sear over very high heat, Set aside. In a bowl, combine the mustard, with the chopped shallots and garlic add OO and the vinegar. Add the tomato dice and the tarragon leaves, and season to taste. Infuse the vinaigrette for at least 20 minutes before serving. In a microwave, just lightly warm the white asparagus an then place them on to your serving dish. Neatly arrange the warm scallops on top of the asparagus. With a spoon, remove the solid part of the vinaigrette and dress it lengthwise on to the scallops. Drizzle the dish with the liquid of the vinaigrette, decorate with the pea shoots and sprinkle cracked pepper from the mill.